Ingredients
Scale
- 4 cups broth (chicken or vegetable)
- 2 cups mushrooms (your choice)
- 4 fresh garlic cloves
- 2 inches fresh ginger
- 200 grams rice noodles
- 300 grams protein (chicken, beef, lamb, or turkey)
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- Fresh bok choy
Instructions
- Dice garlic and ginger; chop bok choy; slice mushrooms; cut protein into bite-sized pieces.
- Heat a large Dutch oven over medium heat; add cooking oil.
- Sauté garlic and ginger until fragrant (1 minute).
- Add mushrooms and scallions (if using); sauté for 2–3 minutes.
- Stir in protein; cook until browned (2–3 minutes).
- Pour in broth; bring to a boil, then simmer for about 10 minutes.
- Mix in coconut aminos and sesame oil; season to taste.
- Cook rice noodles according to package instructions; add to the soup.
- Incorporate bok choy during the last five minutes of cooking.
- Adjust flavors if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Soup
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg